If you’re a fan of the chocolate-orange combo, this cake will be your new favorite. The batter is infused with fresh orange zest and juice, complementing the deep cocoa flavor beautifully. It’s easy to make, versatile, and pairs wonderfully with ganache, glaze, or even a dusting of powdered sugar. Whether you serve it as a layer cake, loaf, or bundt, it delivers a rich, citrusy punch in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (175°C). Grease and flour your cake pan(s).
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk (or yogurt) into the wet ingredients, mixing just until combined.
Fold in chocolate chips or chunks if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, top with your choice of glaze, ganache, or simply dust with powdered sugar.
Servings and timing
This recipe serves 10–12 people. Prep time: 20 minutes Bake time: 35–40 minutes Cooling and decorating time: 30 minutes Total time: About 1 hour 30 minutes
Variations
Chocolate orange bundt cake: Use a bundt pan and finish with a citrus glaze or chocolate drizzle.
Add liqueur: A splash of orange liqueur like Grand Marnier adds depth to the flavor.
Make it dairy-free: Use plant-based milk and oil instead of butter and buttermilk.
Vegan version: Substitute eggs with flax eggs and use dairy-free milk and chocolate.
Layer cake: Double the recipe to make a two-layer cake with orange buttercream or ganache between layers.
Cupcakes: Pour batter into cupcake tins and bake for 18–20 minutes.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled cake (or slices) tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. To reheat, microwave individual slices for 10–15 seconds to warm slightly.
FAQs
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled works in a pinch. Add extra zest to boost the citrus flavor.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder is recommended. Dutch-processed can be used, but may slightly alter the rise and flavor.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend that’s designed for baking. Texture may vary slightly.
Can I add nuts?
Chopped walnuts or almonds pair well with the chocolate-orange combo. Fold them in with the batter.
How do I keep the cake moist?
Don’t overbake it, and use buttermilk or yogurt in the batter to help retain moisture.
What frosting goes best with this cake?
A rich chocolate ganache or orange buttercream pairs perfectly. You can also opt for a simple orange glaze.
Can I make this into cupcakes?
Yes, fill cupcake liners ¾ full and bake at 350°F (175°C) for 18–20 minutes.
Do I need to refrigerate the cake?
Only if you’ve frosted it with a perishable topping. Otherwise, it’s fine at room temperature for a couple of days.
What’s the best pan size for this recipe?
An 8-inch round or square pan works well. For a bundt or loaf cake, adjust baking time slightly.
Can I add orange extract for extra flavor?
Yes, a ½ teaspoon of orange extract will intensify the citrus flavor without overpowering the cake.
Conclusion
Chocolate orange cake is a luscious, crowd-pleasing dessert that blends bold and bright flavors in every slice. It’s easy to prepare, adaptable to different styles and preferences, and guaranteed to impress with its elegant presentation and rich taste. Whether you’re baking for a celebration or treating yourself to something special, this cake is a timeless favorite with a citrusy twist.
Chocolate Orange Cake is a rich and moist dessert that combines deep cocoa flavor with the bright zest of fresh oranges. Perfect for holidays or special occasions, this cake delivers a bold, citrusy twist on a classic chocolate treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour 30 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter or neutral oil
1/2 cup fresh orange juice
1 tbsp orange zest
1 tsp vanilla extract
1/2 cup buttermilk or plain yogurt
1/2 cup dark chocolate chips or chunks (optional)
Optional glaze: 1/2 cup powdered sugar, 1 tbsp cocoa powder, 2–3 tbsp orange juice or melted chocolate
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, cream together butter (or oil) and sugar until light and fluffy.
Beat in the eggs one at a time. Mix in orange zest, orange juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Fold in chocolate chips or chunks if using.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, top with glaze, ganache, or dust with powdered sugar as desired.
Notes
Use fresh orange juice and zest for the best flavor.To intensify citrus flavor, add 1/2 tsp orange extract.For dairy-free version, use plant-based milk and oil.To make cupcakes, bake for 18–20 minutes in lined muffin tins.Store at room temperature for 3 days, or refrigerate up to 5 days.
